Lemon Loaf Cake (Printable)
A moist, tender cake with vibrant lemon flavor, finished with a bright, zesty glaze. Perfect for any sweet craving.
# What You’ll Need:
→ Cake
01 - 1½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 2 tablespoons lemon zest (from about 2 lemons)
09 - ⅓ cup fresh lemon juice
10 - ½ cup whole milk
11 - 1 teaspoon vanilla extract
→ Lemon Glaze
12 - 1 cup powdered sugar, sifted
13 - 2 to 3 tablespoons fresh lemon juice
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, or line with parchment paper for easy removal.
02 - In a medium bowl, thoroughly whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the mixture aside.
03 - In a large mixing bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, typically for 2 to 3 minutes.
04 - Add the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the lemon zest, fresh lemon juice, and vanilla extract until well combined.
05 - Gradually add the prepared flour mixture and whole milk to the wet ingredients, alternating between them. Begin and end with the flour mixture. Mix gently until just combined; avoid overmixing.
06 - Pour the prepared cake batter evenly into the greased and floured 9x5-inch loaf pan, spreading the top smoothly with a spatula.
07 - Bake for 45 to 50 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, loosely tent the pan with aluminum foil.
08 - Allow the cake to cool in the loaf pan for 10 minutes before carefully inverting it onto a wire rack. Let it cool completely on the rack before proceeding.
09 - While the cake cools, prepare the lemon glaze by whisking the sifted powdered sugar with 2 to 3 tablespoons of fresh lemon juice until the mixture is smooth and has a pourable consistency. Drizzle the glaze generously over the completely cooled cake. Allow the glaze to set before slicing and serving.
# Expert Advice:
01 -
- It’s incredibly forgiving and always turns out moist, even if you’re new to baking.
- The burst of fresh lemon is like a little ray of sunshine on a plate, perfect for brightening any day.
02 -
- Always ensure your butter and eggs are at room temperature; it truly makes a world of difference in the cake’s texture and consistency.
- Do not overmix the batter once the flour is added; a light hand ensures a tender crumb, preventing a tough or chewy result.
03 -
- Use a microplane for zesting to effortlessly achieve the finest, most fragrant zest without any bitter pith.
- If your glaze turns out too thick, add a tiny drop more lemon juice; if it's too thin, stir in a touch more sifted powdered sugar until it’s perfectly pourable.